You can make this creamy soup up to a month in advance and freeze. The day before serving, thaw it in the refrigerator and heat it either on the stovetop or in a slow-cooker.

Ingredients

3 1/2pounds butternut squash (4 cups squash pulp)

2tablespoons butter

2tablespoons vegetable oil

1large onion chopped

1(28-ounce) can whole tomatoes with juice

1 to 2tablespoon maple syrup or honey

3 1/2cups lower-sodium chicken or vegetable broth, divided

1/4teaspoon salt

Instructions

Preheat oven to 375F. Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups.